~from Savoring Time in the Kitchen
Serves 2
Salad:
2 cups of kale leaves, stems and any thick veins removed - stack them and slice into ribbons
1 cup of red cabbage, core removed, sliced thinly into strips
1 large carrot, shredded on the large holes of a box grater
1-2 green onions, sliced thinly, including some of the light green part
1/2 cup parsley, stems removed and chopped (could also add 1 tablespoon of chopped fresh basil if you have it)
1/2 cup roasted, salted sunflower seeds (you could also substitute toasted pine nuts)
1/4 cup chopped dates or chopped dried cherries (optional)
Dressing:
1/8 cup of good balsamic vinegar
1 teaspoon Dijon mustard
1/3 - 1/2 cup extra virgin olive oil
1/8 teaspoon Red Pepper Flakes
1/4 teaspoon each Salt and Pepper
Slice and chop kale, red cabbage, carrot, green onions and parsley (can be done in the morning and placed into a plastic container or zipper bag. Refrigerate until ready to use.
To make the dressing, place the balsamic vinegar, Dijon mustard, red pepper flakes and salt and pepper in a small bowl. Gradually whisk in the 1/3 cup of olive oil until emulsified. Taste and add more olive oil or seasonings if desired. Also may be made in the morning and refrigerated, covered until ready to use.
About 30 minutes to one hour before serving*, place the kale mixture in a salad bowl. Add the sunflower seeds and dates, if using. Add the dressing, a little at a time, and toss until well coated. Allow to stand or refrigerate until ready to serve.
*Note: The thicker and tougher the kale, the longer the salad should be dressed ahead of time. I used baby kale from my garden so all it needed 30 minutes to rest.